บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of ethanol and acetaldehyde on banana ripening.

Hewage, K. S.; Wainwright, H.; Luo, Y.;

Journal of Horticultural Science Year: 1995 Vol: 70 Issue: 1 Pages: 51-55 Ref: 13 ref.

1995

บทคัดย่อ

Effect of ethanol and acetaldehyde on banana ripening.

 

The effects of various concentrations of ethanol or acetaldehyde vapour on weight loss, firmness, total soluble solids (TSS) and titratable acidity (TA) of mature green Cavendish bananas were investigated. Whereas ethanol had a negligible effect on fruit ripening, acetaldehyde (1 or 4 ml/kg fruit added to a 3-litre sealed container) was effective at maintaining fruit firmness and preventing increases in TSS and titratable acidity levels. However, the acetaldehyde treatments caused discoloration of the fruit peel.